Comforting & Cozy Fall Power Bowl
This vegan and gluten-free comforting & cozy fall power bowl is simple and incredibly satisfying. Sautéed curly kale and savory baby bella mushrooms, spicy tomato jam, warm brown rice, and fresh arugula are tucked, side-by-side, into extra roomy bowls. A generous drizzle of tahini and a spritz of fresh lime juice is the finishing touch that unites all the flavors as one.
Servings: 2
Ingredients
- 1 recipe Spicy Tomato Jam
- 1 tablespoon coconut oil or olive oil
- 10 ounces baby bella mushrooms, stemmed and sliced
- 1 head curly kale, stemmed and roughly chopped
- sea salt
- black pepper
- 2 cups cooked brown rice
- 2 cup baby arugula
- 2 tablespoons tahini
- 1 lime, sliced in half
Instructions
- Make the tomato jam.
- Divide the coconut oil or olive oil between two large skillets and heat over medium. Add the sliced mushrooms to one skillet and the chopped kale to the other, and season both with salt and pepper. Cook the mushrooms and the kale for 8-10 minutes or until both are tender/wilted.
- Season the brown rice with salt and pepper.
- Assemble by dividing the tomato jam, mushrooms, kale, brown rice, arugula, and tahini between two bowls. Squeeze the juice of ½ a lime over each and serve.